I’ve been meaning to break the silence here. Its been far too long and I have typed out posts atleast half a dozen times. Each time to hit the discard button because the posts were either too boring or angsty or some other form of irrelevance. Anyway I will come back and write when I really feel like doing it and in the meanwhile here is a recipe that gathered quite some interest when I posted the picture to my instagram feed.
This is a recipe that I eyeballed based on a basic recipe I have in my head. I have made versions of it and it always turns out good. Personally I am a fudgy brownie fiend. But I find that it is too rich most of the time and that a cakey brownie sometimes makes the cut much more easily. So here it is my recipe for cakey oreo brownies. In the picture below, I’ve used the same recipe and swapped out the Oreos for slivered almonds.
Cakey Oreo Brownies
(Makes one 9×9 pan or 12 cupcake sized brownie bites)
1 cup Dark chocolate (chopped from a slab of cooking chocolate, I use a brand called Morde)
1/2 cup Butter (unsalted)
3/4 cup Sugar (powdered for easier mixing)
3/4 cup Maida
2 eggs at room temperature
1 teaspoon instant coffee powder (I used bru)
1 tablespoon vanilla extract (home made vanilla extract) or 1 teaspoon vanilla essence
10 Oreo cookies, sliced into halves (or 1/4 cup slivered almonds, walnuts or hazelnuts)
Sift the maida and set aside.
Melt the chocolate and butter in the microwave by zapping it for 60 seconds over moderate heat, in two rounds. Stir in between melting this so that the chocolate doesn’t burn. Heat it for another 30-45 seconds to melt everything evenly. If there are lumps, stir it with a spatula or a whisk till smooth.
Preheat the oven to 180 degrees Celsius and prepare the baking pan with parchment paper or line a muffin pan with paper liners
When the chocolate and butter mix has slightly cooled (about 4-5 minutes), stir in the sugar and whisk well till melted.
Crack the eggs one at a time into the melted chocolate mixture and beat them well with a whisk, adding half the vanilla after each egg.
Stir in the coffee powder and add the maida in two batches, stirring gently till it is all mixed. Once the flour is added, do not over mix the batter or mix too vigorously. This activates the gluten in the flour and makes the brownie (or cake/ cookie) very tough.
Pour the batter into the prepared baking tin or into the muffin pan. Arrange the halved Oreo cookies on the top of the batter. If using nuts, sprinkle them evenly on top of the batter. Bake for 24-26 minutes at 180 degrees Celsius or till a toothpick comes out clean. Each oven is different, so do the toothpick test.
If baking in muffin cups, the baking time will be 15-16 minutes.
Cool on a wire rack for 15-20 minutes or completely before slicing into squares. Dust with powdered sugar if desired or just dig in.
These brownies are a great make ahead potluck, party or tiffin box treat and will stay fresh at room temperature for a few days or for a week when refrigerated.